Description
Roasted sweet potato cubes crisped at the edges mingle with savory turkey spiced with cumin and paprika. A layer of melted cheddar blankets the bake, and fresh cilantro adds a bright, herbaceous finish.
Ingredients
- 1.5 pound ground turkey
- 2 medium sweet potatoes
- 2 tablespoon olive oil
- 1 medium onion
- 2 clove garlic
- 1 red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 2 tablespoon chopped fresh cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Peel and cube sweet potatoes into 1-inch pieces and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Spread sweet potatoes on a baking sheet and roast for 20 minutes, stirring halfway through.
- Meanwhile, heat remaining 1 tablespoon olive oil in a skillet over medium heat and sauté chopped onion, minced garlic, and diced bell pepper until soft, about 5 minutes.
- Add ground turkey to the skillet, breaking it up with a spoon, and cook until no longer pink.
- Stir in cumin, smoked paprika, chili powder, remaining salt, and pepper; cook for 2 more minutes to toast the spices.
- In a lightly greased 9×13-inch baking dish, combine roasted sweet potatoes and turkey mixture, mixing gently to distribute evenly.
- Sprinkle shredded cheddar cheese over the top of the mixture.
- Bake for 10 minutes or until the cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes, then garnish with chopped fresh cilantro before serving.
Notes
- You can substitute pepper jack cheese for a spicier flavor.
- Ground turkey breast reduces overall fat content.
- Assemble the bake ahead of time and refrigerate for a quick meal later.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.